Sang Har Mee/Freshwater Prawns Noodles Recipes

Sang Har Mee or freshwater prawns noodles are one of the most expensive noodles dish back in Malaysia. A plate will cost your around RM40-RM75.00 depend on the serving size and also the cost of the prawns. Actually cooking this dish yourself is much cheaper. All you need is a few ingredients like fresh big prawns, ginger, green onions and some vegetables to cook the thick gravy. The prawns should not be over-cooked and the choice of noodles can be sang mee or wanton noodles. But for this dish I used yee mee since Diana bought some from New York. Diana and I enjoyed this dish a lot and we plan to cook it again the next time she comes home.

Ingredients:

2 pcs of yee mee
6 big fresh water prawns – clean and cut into halves. Season with a bit of salt and pepper
2 cloves garlic - chopped
5 slices of ginger
2 spring onions – cut into 1” length
A handful of cabbage or any type of green vegetables
2 ½ cups chicken stock
1 egg – beaten
1 tsp cornstarch – 2 tbsp water

Seasonings

2 tbsp oyster sauce
3 tbsp soy sauce
a few dash of sesame oil
4 tbsp Chinese cooking wine
Salt and pepper to taste

1. Put the yee mee in a baking sheet and lightly toast in a pre-heated 325 degree F oven for 5-6 minutes and set it aside.
2. In a wok heat up about 1 tbsp of olive oil. Sauté the garlic and ginger until fragrant and lightly brown. Add in the chicken stock. Add in all the seasonings except the cooking wine. Bring it up to a boil
3. Add in the cabbage and let it cook for 2 minutes. Then add prawns. Let the prawns cook for a minute or two and add in the cooking wine and cornstarch mix. Let it the gravy thickens.
4. Lastly stir in the egg, give it a few stir and turn off the heat. Add in the spring onions.
5. Arrange the yee mee on a plate and pour the gravy on top of it. Serve warm.

Note : The amount of chicken stock depends on how much gravy you like.

I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.

Ipoh Noodles Soup with Shredded Chicken/Ipoh Hor Fun Recipes

Ipoh is famous of their hor fun (flat rice noodles). The star of this noodle dish is the silky-smooth flat noodles, or as the locals calls it, hor fun. Around Ipoh, vendors may serve the hor fun in a clear chicken broth, or with chicken-and-shrimp broth. I actually cooked this noodles many months and only post it now as I totally forgoteen about it.

Ingredients:
Recipe adapted from My Gastronomic Odyssey

A handful of dried shrimps, soaked for 5 minutes in hot water, then drained
About 1 pound shrimp heads and shells
a handful of rock sugar
a small handful of peppercorns
4 tbsp oil
1 liter of chicken stock

For garnish:

A few stalks of Chinese chives, cut to 1" in length
Shrimps, shelled and blanch (however much you want!)
2 pieces chicken breast
Some bean sprout
Fried shallots

1. Heat up a stock pot and do not add in oil, but instead, toss in the dried shrimps and stir gently until fragrant. Then, add in the shrimp heads and shells and continue to toss until they are dry and not watery anymore.
2. Add in the oil, and stir fry for another 5 minutes until they're very fragrant. Add in about 4 cups of water and bring it to a boil. Reduce heat and continue to simmer the stock for half an hour
3. Strain the stock to remove all the shrimp shells. Add in about 1000 ml of chicken stock and the rock sugar and bring it up to a boil again. Season it with salt.
4. Boil the chicken breasts in the stock. Reduce heat to medium-high and let simmer for about 30 minutes, or until the chicken breasts are cooked then, take out the chicken breasts and let cool. Blanch the shrimps in the broth until just done, and dish it out.
5. When the chicken breasts are cooled, shred them finely with your fingers. Set aside.
6. Bring a pot of water to boil. Lightly blanch the rice noodles and bean sprouts and set it in a bowl.
7. Garnish with Chinese chives, shrimps and shredded chicken meat. Pour the hot broth over them, and for the finishing touch, garnish with fried shallots.

Mee Goreng/Fried Noodles Recipes

It is difficult to find our Malaysia thick black soy sauce here in the US and I will usually end up using the one imported from China. No doubt they are black but I don’t like the smell and flavor of it. I finally found our Malaysia black sauce  in New York and I lug the heavy bottle all the way back to PA. After buying it in NY I found out they do sell it in PA. What a bummer!! Anyway, I love using black soy sauce in my cooking. I think food taste better when it has dark caramel color to it. The first dish I cook with the dark soy sauce was this Mee Goreng. What do you think? Do they look appetizing?

Ingredients:

400 grm fresh yellow noodles – wash and drain dry
2 shallots – sliced thinly
3 cloves garlic - chopped
1 piece chicken breast – cut thinly and season with salt and pepper
15 shrimps – peel and deveined
1 small bunch of Chinese chives – cut into 1” length
2 cups of bean sprout

Seasoning

1 tbsp oyster sauce
2 tsp dark soy sauce
3 tbsp soy sauce
2 tbsp siracha chili sauce
½ chicken stock or water
Salt and pepper to taste

1. Mix all the seasoning ingredients together and set it aside. Heat up the wok over high heat. Add in about 3 tbsp olive oil. Sauté garlic and shallots until fragrant and lightly brown. Add in the chicken. Stir fry for until the chicken changes color.
2. Add in the shrimps. Stir fry until the shrimps turn pink. Add in the noodles and the seasoning mix. Continue to stir and toss until the noodles is cooked and well mixed. Lastly add in the bean sprout and chives. Give another few toss till well combined.
3. Check seasoning. Dish out and serve warm.

For more details please refer here

Curry Noodles/ Curry Laksa Recipes

There are times Diana and I will crave for a bowl of piping hot curry laksa. Making the laksa broth from scratch takes a lot of works so we opted using the ready mix laksa paste. There are so may type of premix paste out there but our favorite is still Tean’s Gourmet brand. We are lucky that we are able to get this laksa paste here so I will always keep a few packets handy my pantry. Preparing this noodles dish is easy and you can have dinner on your table in less than half an hour. All you have to do is add some water, coconut milk and the Laksa broth is done. As for the condiments it is all up to you. You can add noodles, tofu puffs, long beans, eggs, bean sprouts and etc to it. Nothing is more comforting to me than a good bowl of curry noodles.

Ingredients:

1 packet of Curry Laksa Paste
1 can of coconut milk
2 cups of bean sprouts – remove the roots
20 pcs of shrimps – peel and deveined
12 pieces of tofu puffs – wash and squeeze out the oil
Some fish balls/shrimp balls or fish cakes
A small bunch of long beans – cut into 1” length
4 hard boiled eggs
A packet of yellow noodles
Salt and sugar to taste.

1. Boil some water in a medium size saucepan and blanch the bean sprout for 20 seconds. Remove and blanch the noodles for 1 minute. Remove and drain.
2. in a big pot, bring 1000 ml water to boil. Add in the paste, long beans and cook on medium heat for 5 minutes. By this time you can see some oil floating on the top of the broth. Remove some of it.
3 Add in the fish/shrimp balls, prawns, tofu puffs. Let the soup simmer for another 2 minutes until the shrimps is cook and the balls are heated through. Add in the coconut milk. Stir and bring it up to a slow boil and turn off the heat. Check seasoning as you might need to add some salt to it.
4. To serve, put a handful of noodles at the bottom of the bowl, tops it with bean sprouts and eggs. Put in the laksa broth together with shrimps, long beans, fish cakes, fish balls and tofu puffs. Serve warm.

I am submitting this dish to Muhibbah Malaysian Monday blog event. Find out more on this here

Fried Noodles with Seafood in XO Sauce Recipes

This is one quick noodle I cooked for lunch using homemade XO Sauce . This sauce is really versatile as I like using it in my noodles and also in stir-fried dishes. You can make this sauce at home but for convenience, it is available in most Asian Supermarkets. There are many varieties of Chinese Noodles but for this I used the fresh yellow noodles. If you can’t find this kind of noodles you can just use spaghetti.

Fried Mee Hoon with Sa Cha Sauce Recipes

The first time I tasted Sa Cha sauce was at a friend house. She used it as a condiment for our hot pot meal. The very next day I went and bought a can of it from the Asian store. So, what is Sa Cha Sauce? It is also known as Chinese BBQ sauce and made from soybean oil, garlic, shallots, chilies, bril fish (not sure what is that) and dried shrimp. It has a savory and slightly spicy taste to it. I am not sure what else you can use if for except as a dipping sauce until I saw PigPigsCorner posting where she fried mee hoon with it. I understand you can also used it as base for soups, seasonings for stir-fry dishes and also used as rub for BBQ meats. So this is the first dish I did with the Sa Cha sauce. Next will be some quick stir-fry.


Ingredients:
2 pieces of meehoon/vermicelli (soak in warm water until soft)
2 cups of shredded cabbage
1 cups of shredded carrots
3 cloves garlic – chopped
2 shallots – slice thinly
2 cups of bean sprout – removed the tail
1 chicken breast – slice thinly and marinate with some soy sauce and pepper
2 tbsp of Sa Cha BBQ Sauce

For garnish:

Some omelet
Sliced red chili

Seasoning:

2 tbsp oyster sauce
3 tbsp of soy sauce
1 tsp sugar
Salt and pepper to taste
¾ cup of chicken stock or water

1. Mix all the seasoning ingredients in a bowl and set it aside. Heat up about 3 tbsp of oil in a wok. Add in the garlic and shallots and stir-fry until fragrant and lightly brown.
2. Add in chicken and stir fry until it changes color. Add in carrot, cabbage and continue to stir-fry for a minute. Add in the Sa Cha sauce. Continue to stir-fry until you can smell the nice fragrant of the sa cha sauce.
3. Add in the soft noodles and the seasoning mixture. Continue to toss and stir-fry until the sauce evaporate.
4. Add in the bean sprouts and continue to toss until well combined. Check seasonings. Dish out the noodles and garnish with some omelet and red chili.

This is Sa Cha BBQ Sauce

Fried Glass Noodles/Fried Tang Hoon Recipes

One noodle that I haven’t had in a long time is ‘glass noodle or Tang Hoon’. I never thought of cooking this until I saw it at Belachan's blog. I remember when I was young I had problem chewing and swallowing this type of noodles. I guess it is the chewy and slippery texture of it. You can either make soup or stir-fry this type of noodles. There is no right or wrong to this recipe and basically you can add whatever ingredients you have in hand for this stir-fry noodles.

Ingredients:

3 small bunch of glass noodles – soak in warm water until soft. Drain dry
1 piece of chicken breast – cut into thin slices and season with some salt and pepper
1 carrot – peel and julienned
1 small onion – slice thinly
3 cloves of garlic - chopped
1 cup of bean sprout
2 eggs
10 shrimps – peel and deveined
Some spring onions for garnish

Sauce:

2 tbsp oyster sauce
2 tbsp of soy sauce
2 tbsp fish sauce
1 tsp sugar
Salt and pepper to taste
1/2 cup of chicken stock

1. Mix all the sauce ingredients in a bowl and set it aside. Heat up about 3 tbsp of oil in a wok. Add in the garlic and onion and stir-fry until fragrant and lightly brown.
2. Add in chicken and stir fry until it changes color. Add in carrot and stir-fry for a minute. Add in the shrimps and continue to stir-fry until the shrimps turn pink.
3. Add in the soft noodles and the sauce. Continue to toss and stir-fry until the sauce evaporate. Move all the noodles to the side of the wok add a bit of oil to the bottom of the wok and crack in the eggs. Scramble the eggs until half cook.
4. Toss back the noodles on top of the eggs. Add in the bean sprouts and continue to toss until well combined. Check seasonings. Dish out the noodles and garnish with some spring onions.

Spicy Fried Noodles/Mee Goreng Recipes

Every since I saw this noodle dish at 3hungrytummies I’ve been thinking about it. Since coming back from Malaysian I’ve been craving for something from back home. I went to the Asian supermarket in Philly with my good friend Choy and gather all the necessary ingredients for a quick fix of my craving. So here is my version of the Mee Goreng. It was pretty similar to my previous Mee Goreng Mamak . I used the sambal that I made earlier to fry this.

Ingredients:

8 oz of yellow noodles (1/2 packet) - wash
10 shrimps – peeled and deveined
1 small piece of fish cake - sliced
1 tomato – cut into small wedges
2 piece of fried tofu – cut into ½” cubes
A small bunch of mustard green – wash and cut into 1” length
2 shallots – sliced thinly
3 cloves garlic – chopped
¼ cup water


Seasonings:

3 tbsp of sambal
2 tsp dark soy sauce
3 tbsp soy sauce
Salt and pepper to taste

1. Heat up a wok, add in about 3 tbsp of olive oil. Sauté garlic and shallots until fragrant and lightly brown.
2. Add in shrimp, tofu, tomato and fish cake. Stir-fry for a minute, add in the sambal, and the rest of the seasonings. Mix well.
3. Add in the noodles, stir well. At this stage you can add a bit of water and the vegetables. Cook and stir-fry for another 2-3 minutes. Check seasonings.
4. Dish out and serve warm.

Braised Noodles/Mun Yee Mee Recipes

We Chinese love our noodles. There are days where we can eat noodles for all 3 meals, breakfast, lunch and dinner. In fact, if you have tried Chinese noodle, you will know that there are many different types of noodles and ways of preparation according to your preference. Chinese noodles are easily available now in most supermarkets. There is one noodle which I can’t find here is ‘Yee Mee’. I will always bring some back here when I visit Malaysia but guess what. I’ve found it in New York and I bought a few packets of it when I last visited. Yee Mee is fried to crispy brown. Since it is fried, this noodle creates a nice aroma and flavorful taste when cook.

I usually like to cook Cantonese style with it and another style is Mun Yee Mee. Mun means simmer or braised in Cantonese. So this yee mee is braised in sauce until it is soft and the noodles absorbed all the wonderful flavor of the sauce.

Ingredients:

2 pieces dried yee mee noodles
1 piece chicken breast, sliced (season with a bit of oyster sauce and dash of pepper)
10 shrimps – peeled and deveined
some mustard greens/cabbage or baby bak choy
3 cloves garlic, chopped finely
1 tbsp oyster sauce
1 tsp dark soy sauce
2 tbsp light soy sauce
2 cups of chicken stock
Salt and pepper to taste

1. Heat up wok on high. Add about 2 tbsp spoon o f oil and add in the garlic. Stir fry until lightly brown.
2. Add in the chicken, stir-fry until it changes color. Add in chicken stock and all the seasonings. Bring it up to boil. Add in the yee mee and continue to cook until the gravy thickens. This should take about 3-4 minutes.
3. Then add in the vegetables and shrimps. Continue to cook until noodles soften and check seasonings. Serve warm.

Fried Vermicelli with XO Sauce Recipes

This is simple fried vermicelli with XO sauce. XO sauce is a spicy seafood sauce. It was developed in the 1980’s in Hong Kong for Cantonese cuisine. This sauce is made from dry scallop, dried shrimp, ham, shallots, garlic, dried chili etc. XO sauce is used as a condiment on the side of main dishes or used in cooking to enhance the flavor. I made some XO sauce the other day and used it to fry vermicelli. XO sauce can be found at most Asian grocery stores shelves. If any of you like the recipe for the XO sauce do let me know and I will post it here.

Ingredients:

2 pieces of dry vermicelli/bee hoon – soak in warm water until soft
1 piece chicken breast – sliced thinly and marinate with a bit of soy sauce and pepper
2 cups of Napa cabbage or any veggie of your choice
1 small carrot – julienned
A small onion – slice thinly
2 eggs
3 cloves of garlic
4 tbsp of XO sauce
3 tbsp soy sauce
1 tsp sugar
Salt and pepper to taste
Some green onions for garnish

1. Heat up a wok with a tbsp of oil. Scramble the eggs and remove and set it aside. In the same wok, add in some oil. Stir fry onion and garlic until fragrant and lightly brown.
2. Add in chicken and stir fry until the chicken changes color. Add in the carrot and napa cabbage. Stir fry for a minute.
3. Add in the XO sauce, soy sauce, sugar, salt and pepper. Stir well; add in vermicelli stir until well combined. If it gets too dry, drizzle in some water. Mix well, add in the scramble eggs and continues to stir fry for a few minutes.
4. Dish out and garnish with some green onions. Serve warm.

Pan Fried Egg Noodles with Beef Recipes

This is a classic hearty dish served at the Chinatown restaurant. The egg noodles are cooked with beef together with other veggies in thick eggs gravy. If you can’t find the fresh egg noodles feel free to use the dried version or ramen noodles.

Ingredients :

400 grm Egg noodles (I used Hong Kong Style noodles)
1/2 pound of beef (I used sirloin) - sliced thinly
2 cloves of garlic
1 small carrot – peel and slice thinly
8 stalk of mustard green - clean and cut (you can use other type of greens)
10 button mushroom
2 egg - beaten

Marinate for beef

1 tsp of cornstarch
2 tsp of soy sauce
dash of white pepper

Ingredients for the gravy/sauce :

2 tbsp of oyster sauce
2 tbsp of soy sauce
2 1/2 cups of low sodium chicken stock (more if you like lots of gravy)
1 tsp of sugar
1 tsp of cooking wine (optional)
1 tbsp of cornstarch
Salt and pepper to taste

1. Marinate the beef and set it aside. Mix all the ingredients for the gravy/sauce in a bowl and set it aside. Give a quick wash to the noodles in cold water (to remove the flour) Drain dry.
2. Heat up about 2 tbsp of oil in a non-stick frying pan. Pan fried the noodles until slightly brown and crispy on both side. Dish it out and set it aside.
3. In the same pan, heat up 2 tbsp of oil. Sauté the garlic till fragrant. Add in marinated beef. Cook the beef on both sides until the beef looks slightly charred. Add in carrot and mushroom. Give a quick stir fry for a few seconds.
4. Add the gravy and bring it up to a boil. Add in the green vegetables. Check seasoning. Once the vegetable is cooked add in the beaten eggs. Give a quick stir and turn off the heat.
5. Put the noodles in a serving plate and pour the gravy over the noodles. Serve immediately.

Stir-Fry Hong Kong Noodles Recipes

I always like Hong Kong Noodles and I will usually pan fried it and cook some grave to pour over the top but this time I just stir-fry it like other noodles. This is not an easy noodle to fry as it clump up easily but the taste was really good. I will definitely cook this again.

Ingredients :

1/2 packet of fresh Hong Kong Noodles
1 small red pepper - julienned
1 small carrots - Jullienned
1 small onions - slice thinly
2 clover of garlic - chopped
4 oz of chicken or pork - cut into small strip
10 shrimps - clean and deveined
a handful of beansprout
some spring onions - for garnish

Sauce :

1 tbsp of chili paste
2 tbsp of oyster sauce

1 tbsp of soy sauce
1/2 tsp of sugar
1/2 cup of water
salt and pepper to taste



1) Wash off the flour from the noodles and drain well. Mix all the sauce ingredients in a small bowl and set aside.
2) Put about 2 tbsp of oil in a hot pan and stir-fry onions and garlic until fragrant. Add in meat and continue to stir-fry until the meat is cooked.
3) Add in pepper, carrot and shrimp. Stir-fry for a minute and add in the noodles.
4) Stir-fry a few second and add in the sauce. Continue to stir-fry until the noodles is cook and the sauce dries up. Add in the beansprout and stir-fry a few second or until everything is well combined.
4) Dish out and garnish with some spring onions

Fried Flat Noodles/Char Kueh Teow Recipes

Char kueh teow, which means "fried flat noodles," is a popular and cheap dish found in Malaysia and Singapore. People eat this noodles all day long from breakfast to supper. Hearty and filling, originally stir-fried in lard and it got a reputation for being unhealthy. But now most people used vegetable oil to make this a much healthier dish. The trick to this dish is to use high heat and cooked one serving at a time for maximum 'wok hey' (wok's breath)

Ingredients :

250 gm Kueh Teow (flat rice noodles)
150 gm prawns - shelled
100 grm of meat or cockles (I used char siew)
a handful of beansprouts
5 stalks chives or spring onions - cut into 2cm lengths
2 eggs
3 cloves of garlic - finely chopped
2 tsp of chili paste - optional
3 tbsp of light sauce sauce
2 tbsp of dark soy sauce
Salt and pepper to taste

1. Heat up wok to high heat, add oil and garlic and fry till fragrant.
2. Add prawns, meat and ground chili and stir-fry for about 20 secs.
3. Add noodles, stir fry for a few second, add in soy sauce and dark soy sauce. Continue to fry until everything is well combined. Add in beansprouts.
4. Push mixture to edge of wok, add a little oil in centre. Add and fry the eggs and then mix everything together. Check seasoning.
5. Lastly add in chives or spring onions and give the noodles a few toss.
6. Dish out and serve hot.

Minced Meat Noodles Recipes

Malaysia will be celebrating her 51 years of independence in a few days and this is my entry for Merdeka Open House 2008: Mee & Malaysia virtual event hosted by Babe in the City-KL

In Malaysia and in most of the Asian countries we love our noodles. We can have it for breakfast, lunch, dinner or even supper. I remember years ago after our choir practice at St John Cathedral we love going to this coffee shop near the church for beef balls and minced beef noodles. I think they have one of the best minced beef noodles in Kuala Lumpur. I am trying to re-create something similar but I added some extra twist to the noodles by adding some other toppings to it.

Ingredients :
1/2 pounds of minced meat (beef, chicken or pork)
4 shallots - thinly sliced
3 cloves of garlic - chopped
5 dry shitake mushroom - soak in hot water and slice thinly

Seasoning
2 tsp of dark soy sauce
2 tbsp of oyster sauce
2 tbsp of soy sauce
1 tsp of sugar
1 tsp of pepper
1/4 tsp of sesame oil
salt to taste
1/2 cup of water

Garnishes :
Some noodles (blanch in hot water)
2 eggs - make into omelet - slice thinly
1 carrots - julienned and blanch in hot water for a minute
1/2 cucumber - julienned
some iceberg lettuce - julienned
2 spring onions - cut small

1) Heat up some olive oil, add in shallots and garlic. Stir fry until fragrant and lightly brown.
2) Add in minced meat, break up all the lumps and stir fry until the meat changes colour. Add in the mushroom, all the seasonings and water.
3) Continue to stir fry until meat is cook. If the meat is too dry add in a bit more water. The meat need to have some gravy in it. Dish out and set aside.
4) Put some noodles in a bowl, put some meat on top of the noodles and the rest of the garnishes. Serve warm.

Happy Merdeka Day MALAYSIA!! May there be peace, happiness, tolerance, joy and greatness for Malaysia.

Hokkien Noodle Recipes

A simple and quick to make Hokkien Noodles is a great stand alone meal that the whole family will enjoy. It only takes around 15 minutes to cook and you have a great meal.

Ingredients :

400 grms of thick noodles
a handful of cabbage or mustard green
100 grm of meat (pork or chicken)- slice thinly
10 shrimps or some fish fillets
3 cloves of garlic - finely chopped
2 tbsp of oyster sauce
2 tsp of dark thick soy sauce
1/2 tsp of sugar
salt and pepper to taste
2 cups of water (more or less)

1. Heat up 2 tbsp of oil and stir fry garlic until fragrant. Add the meat and cabbage and stir for a minute .
2. Add noodles and water with the all seasonings. Cover and simmer until the noodles are tender. Some noodles can be rather stiff and hard so it might take a bit longer to cook.
3. Once the noodles tender add in the shrimp. Cook for another 2 minutes. Check seasoning. Dish out and serve warm with some sambal belachan.

Fried Noodles Delicious Recipes

I made this simple and delicious fried noodles for lunch very often. It is something you can cook up in 15 minutes. I will usually have all the ingredients ready in the fridge and I cook this up anytime I want to.

Ingredients :

1/2 packet of fresh yellow noodles
10 shrimps
1 small piece of meat - cut small or ground
a handful of mustard green - cut into 1"
half red pepper - julienned
half carrot - julienned
2 cloves of garlic - chopped
2 tbsp of oyster sauce
1 tbsp of soy sauce
1 tbsp of dark soy sauce
1/2 tsp of sugar
salt and pepper to taste

1) Wash the yellow noodles (to remove the oil) and set aside
2) Heat up oil and stir-fry the garlic until lightly brown.
3) Add in the meat and stir fry for a minute. Then add in pepper, carrot and mustard green andstir fry until lightly cooked.
3) Add in shrimps and then stir fry for a few second and add in the noodles.
4) Stir fry for a few second and then add in the oyster sauce, soy sauce, dark soy sauce, sugar and salt and pepper to taste.
5) Continue stirring the noodles and make sure everything evenly coated with the sauce. If the noodles is too dry add in a bit of water.
6) Check seasoning and serve warm.

Wat Tan Hor Delicious Recipes

This is one of my favorite ways of preparing my flat noodle as I really like my noodle laden with starchy eggy gravy. I remember my dad used to bring us to this Tai Wah restaurant in Kajang and I think they served the best Wat Tan Hor or Ying Yong in the world. It was just too bad this restaurant closed down many years ago.

Ingredients :

1 small packet of fresh flat noodles (kueh tiow/hor fun)
1 piece of chicken breast - slice thinly and marinate with some cornstarch and soy sauce
10 medium size shrimp
1 bunch of greens - any kind (I used mustard green/sawi)
2 cloves of garlic
3 cups of chicken stock or water
2 tbsp of oyster sauce
2 tbsp of soy sauce
1 egg - lightly beaten
Salt & pepper to taste
corn starch solution - for thickening the gravy

1) Put about a tbsp of oil in a non stick pan and stir fry the flat noodles with soy sauce until its warm and slightly brown. Remove and set aside.
2) Put some oil to the frying pan and add in the garlic and stir-fry until lightly brown. Add in the marinate chicken. Stir fry of a minute and add in the water or chicken stock. Add in oyster sauce, soy sauce. Bring it to boil.
3) Add in greens and shrimps. Continue to cook for 2 minutes and check seasoning. Add in cornstarch solution to the thickness you want. Bring it to boil.
4) Turn off the heat and stir in beaten egg. Gently stir to cook the egg.
5) Dish the gravy over the fried noodle and serve warm with pickle green chillies.

Note : The flat noodles will become really hard once you put in the fridge or freezer. To soften it up again just cut it and cover it with microwave safe bowl and microwave for 2 minutes and will be soft again.

Mee Siam Delicious Recipes

I really like this tangy spicy Nonya rice vermicelli dish. Is a blend between Malay flavors like belachan (shrimp paste) and Chinese tau cheong (salted bean paste). This version is the dry one and I understand that in Singapore there is a version that comes with gravy but I have yet to taste that before.

Ingredients :

2 pieces of vermicelli (soak until soft)
a handful of beansprouts
1 tbsp of tau cheong (salted bean paste)
2 pieces of fried bean curd (cut small)
1/2 pound of shrimp
1/2 tsp of sugar
salt and pepper to taste
some lemon/lime wedges - for garnish
2 hard boiled egg - for garnish

Blended ingredients :

5 dried chilli - soaked in hot water
2 red chilli
3 tbsp of dried shrimp - soak in hot water
1 lemon grass - white part only
2 cloves of garlic
2 shallots
2 tsp of belachan powder

1) Blend all the ingredients with a bit of water and set aside.
2) Heat up the wok with some oil and stir fry the blended paste with tau cheong until fragrant.
3) Add in shrimps and bean curd and stir fry until shrimps changes color. Add in sugar and sesoning.
4) Toss in rice vermicelli and continue to stir-fry. Add in a bit of water to help with the stir-frying.
5) Lastly add in the bean sprouts and toss it lightly into the vermicelli.
6) Garnish with hard boiled egg and lemon wedges.

Mee Rebus Delicious Recipes

The last time I made this was in 1993 when a huge group of Church friends came for our Chinese New Year open house. All I have to do is prepared the 'kuah' or gravy and the rest is just garnishes. I cooked this again a few days ago for my good friend Tina who drop by for a visit for a few days. Been a long while since I made this and I am so glad it turn out really well. I will definitely cook this again and this time I will make some cucur udang to go with it.

To blend and set aside

10 red chillies
2 cm turmeric
3 cloves garlic
5 shallots
2 candle nuts (buah keras)
1 handful of dried shrimp (soak)
1 tbsp of curry powder

Other ingredients :

3 medium size sweet potatoes (steam and mash)
5 cups of beef or chicken stock
Salt to taste
Sugar to taste
1 pound of yellow noodles - blanch with boiling water


Garnishes

3 hard boiled eggs - sliced
20 medium size prawns - shell and devein and blanch
1 cucumber - julienned
1 jicama (sengkuang) - julienned
2 cups of beansprouts
fried shallots
cut chillies
cut limes

1) Heat oil and fry the blended ingredients until fragrant. Put in stock and sweet potatoes. Bring to boil and simmer for 10 min.
2) Add in seasoning and bring to boil again. Serve warm.

To serve :

Put noodles and beansprout in a dish. Pour hot gravy over and garnish with eggs, cucumber, jicama, prawns, fried shallots and chillies.

Note : This is a healthier version of Mee rebus as I used chicken stock. You can also use santan for this. If you want a thicker gravy used more sweet potatoes or just add some corn starch solution to the gravy.

Cantonese Style Fried Noodles Delicious Recipes

I just love eating Cantonese style noodles especially with lots of eggy gravy. I used Hong Kong style noodles for this dish but I think the rice noodles still taste the best. I find this Hong Kong noodles a bit salty.

Ingredients:

300 grm rice noodles (I used Hong Kong Style noodles)
70 grm meat (pork or chicken) - sliced thinly
6 prawns
2 cloves of garlic
1 egg - beaten
5 stalk of mustard green - clean and cut

Marinate (A)

1 tsp of corn starch
2 tsp of soy sauce
dash of white pepper

Marinate (B)

1 tbsp of oyster sauce
1 tbsp of soy sauce
2 cups of low sodium chicken stock
1 tsp of sugar
1 tsp of cooking wine (optional)

Thickening

1 tbsp of corn starch
2 tbsp of water

1) Pan fried noodles in a hot pan on both with a little bit of oil.
2) Dish out and set aside.
3) Marinate meat with seasoning (A) Heat up 1 tbsp of oil and saute garlic until lightly brown.
4) Add in meat and prawns. Stir fry of 1 min and add in seasoning (B).
5) Bring to boil. Put in mustard greens and add in thickening. Check seasoning. 6) Turn off heat and add in the beaten egg.
7) Give a quick stir and pour gravy on top of the noodles. Serve immediately.